We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

The genuine gift endowed a person with the miraculous ability to speak in unlearned foreign languages for the sake of proclaiming the Word of God and authenticating the gospel message. When used in the church, it had to be translated so other believers could be edified by the message. By contrast, the modern charismatic version consists of nonmiraculous, nonsensical gibberish that cannot be translated. It is a learned behavior that does not correspond to any form of authentic human language. Rather than being a tool to edify the church, contemporary charismatics use the fabrication as a private “prayer language” for the purpose of self-gratification. Though they justify their practice because it makes them feel closer to God, there is no biblical warrant for such unintelligible babble. It is a false spiritual high with no sanctifying value. The fact that modern glossolalia parallels pagan religious rites should serve as a dire warning of the spiritual dangers that can be introduced by this unbiblical practice.

John MacArthur

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Apricot Macadamia Nut Tart

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Tarts	12	Servings

INGREDIENTS

1 1/2	c	Flour
2/3	c	Butter, softened
1/4	c	Brown sugar, packed
2	T	Cocoa
1		Egg
8	oz	Dried apricots
3 1/2	oz	Macadamia nuts, coarsely
		chopped
1/3	c	Sugar
1/4	c	Butter, melted
1/2	c	Light corn syrup
1/4	t	Salt
2		Eggs
		Chocolate-dipped
		Apricots-
1/4	c	Semisweet chocolate chips
1	t	Shortening
12		Dried apricots

INSTRUCTIONS

Heat oven to 400 1/4. Mix all pastry ingredients until dough forms.
Press firmly and evenly against bottom and side of ungreased 11-inch
tart pan with removable bottom. Bake 10-12 minutes or until set.  After
baking pastry, heat oven to 375 1/4. Reserve 12 apricots for
Chocolate-dipped Apricots; coarsely chop remaining apricots. Sprinkle
nuts and chopped apricots evenly over baked pastry. Beat sugar,
butter, corn syrup, salt, and eggs until smooth. Pour over nuts and
apricots. Bake 25 to 30 minutes or until set. Line plate with waxed
paper. Place chips and shortening in a small microwave safe bowl.
Microwave uncovered on medium 2 to 3 minutes or until mixture can be
stirred smooth. Dip half of each apricot into chocolate mixture;  place
on plate. Let stand until chocolate is dry. Place on tart. Per
serving: 779 Calories; 21g Fat (22% calories from fat); 13g Protein;
156g Carbohydrate; 83mg Cholesterol; 239mg Sodium From The Chocolate
Archives, Dec 1997, http://www.choco.com

A Message from our Provider:

“Luck has nothing to do with it”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 428 Calories From Fat: 203 Total Fat: 23.5g Cholesterol: 84mg Sodium: 141.2mg Potassium: 445mg Carbohydrates: 54g Fiber: 4.2g Sugar: 35.3g Protein: 5.9g